Summer Asparagus Roll-Ups

Trim asparagus tips to 4 to 5-inch lengths, reserving remainder of stalk for another use. In boiling salted water, cook asparagus until tender, 4 to 7 minutes. Rinse under cold water. Cut peppers into 1/2-inch wide strips. Rinse and dry asparagus tips and pepper strips thoroughly. Mix herb cheese spread and sun-dried tomatoes together. Spread each tortilla with approximately 1 tablespoon herb cheese spread. Cut tortillas into strips 1 to 1 1/2-inches wide. Place one asparagus tip and one pepper strip together at one end of a tortilla strip and tightly roll-up in spiral fashion. Repeat with remaining asparagus and peppers. Refrigerate covered until serving time. May be prepared up to one day ahead.